This is a kitchen sink recipe.
I had fun concocting this one. A few months ago, I started a series called “Kitchen Sink Recipes”. Basically, I create something delicious out of whatever I happen to have in my fridge at that moment. This could be anything from a pasta, salad, tacos, an omelette, you name it. It’s fun because you just don’t know what you’re gonna end up with. The limitations force you to get creative and I love a challenge. So, on this day I had some boneless skinless chicken breast and a jar of harissa that I have never cooked with before. I’ve seen many people use it, but I haven’t made anything with it before. I thought now is a good opportunity. I also had some cooked lentils, some fresh herbs, greens, feta, and some other odds and ends. I just started pulling things out of the fridge and seeing what looks like it would go well together and with the harissa. What I ended up with was something my girlfriend exclaimed “this could be sold in the prepared food section at Erewhon”, and it is now on her favorites list for on-the-go lunches.
Use the recipe as a guide, but feel free to make any adjustments that inspire you. Maybe you have walnuts instead of almonds, or you want to make it a warm bowl and add some roasted veggies to it. Kitchen sink recipes are meant to be loose, adventurous and tickle your creative muscles.
I would have mixed a little harissa in with some Greek yogurt and used that as a topping, but I didn’t have any. Instead, I used some lemon juice, and added some olive oil and chili flakes for a kick. I got two lunches out of this dish, and I thought it was even better the second day. Could be your next meal prep dish?
Harissa Chicken and Lentil Bowl with Arugula and Herbs
Ingredients
- 2 2 boneless, skinless chicken breasts
- 3-4 heaping spoonfuls of harissa
- 1 cup cooked lentils
- 1/4 of a red onion, thinly sliced
- 2 tbsp spice mix (can include paprika, cumin, cayenne, whatever you prefer)
- 1 lemon
- 2 handfuls handfuls of arugula
- 2 tbsp chopped almonds, more if you like
- 1-2 Persian cucumbers, diced
- 1/4 cup feta cheese
- Several fresh mint leaves
- 2 tbsp chopped fresh cilantro
- 2 tbsp olive oil, plus more for finishing
Instructions
- Preheat oven to 425. Cut the chicken into large chunks. Spoon harrisa over chicken and salt and pepper, mix well. Bake for about 20 minutes, placing under the broiler the last few minutes to get that lovely charred coloring.
- Warm the olive oil over medium heat, add onions and saute gently. Add lentils, spices and juice of half the lemon. Cook until warmed through.
- Dress arugula with a bit of olive oil and salt, place in a serving bowl. Working in layers, add the chicken, then cucumber, feta, almonds, herbs, a squeeze of lemon and a drizzle of olive oil over the top.
